Cheesecake is a timeless dessert, loved for its rich, creamy texture and delicate balance of flavors.
With a crunchy base and smooth, luscious filling, it’s a dessert that impresses both in taste and presentation.
Hey Lykkers! Get ready to indulge in a heavenly cheesecake that’s simple yet decadent. Follow this recipe, and soon you'll have a dessert masterpiece on your table.
<h3>Ingredients</h3>
<b>For the crust :</b>
1 ½ cups crushed digestive biscuits (or graham crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted
<b>For the cheesecake filling:</b>
900g (32 oz) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
¼ cup heavy cream
<b>For the topping :</b>
2-3 fresh figs, sliced in halves
A few whole or halved nuts (hazelnuts or almonds work great)
Caramel glaze (optional)
<h3>Step 1: Prepare the Crust</h3>
Begin by preheating your oven to 175°C (350°F). In a medium bowl, combine the crushed digestive biscuits (or graham crackers) with sugar. Pour in the melted butter and mix until it resembles damp sand. Press this mixture evenly into the bottom of a springform pan (9-inch recommended). Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
<h3>Step 2: Make the Creamy Filling</h3>
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and continue beating until well-combined. Add the eggs, one at a time, beating on low speed just until each egg is incorporated—don’t overbeat! Mix in the vanilla extract. Lastly, fold in the sour cream and heavy cream until you achieve a silky consistency.
<h3>Step 3: Assemble the Cheesecake</h3>
Once the crust has cooled, pour the cream cheese filling over the crust, spreading it evenly. Gently tap the pan on the counter a few times to release any air bubbles trapped inside the batter.
<h3>Step 4: Bake the Cheesecake</h3>
Bake the cheesecake in the preheated oven for about 55-60 minutes. The center should still have a slight jiggle when shaken, but the edges should be set. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent it from cracking.
<h3>Step 5: Chill and Set</h3>
After cooling in the oven, transfer the cheesecake to the refrigerator. Allow it to chill for at least 4 hours, or preferably overnight. This step is crucial for setting the filling and achieving that signature creamy texture.
<h3>Step 6: Add the Finishing Touches</h3>
Once the cheesecake is fully chilled, it’s time for the final touch. Arrange fresh fig halves and whole or halved nuts on top. For an extra layer of indulgence, drizzle a bit of caramel glaze over the top. Your cheesecake is now ready to be served!
Et voilà! Enjoy every creamy bite of this ultimate cheesecake creation !
